Name: Easy Minestrone Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 1 pound mild Italian sausage, casings removed; 1 medium onion, chopped; 4 cloves garlic, minced; 1 (28-ounce) can diced tomatoes; 1 (15-ounce) can white navy, cannellini, or great northern beans, rinsed and drained; 1 (15-ounce) can red kidney or pinto beans, rinsed and drained; 2 stalks celery, diced; 2 large carrots, peeled and diced; 2 small zucchini, quartered and chopped (about 1 1/2 to 2 cups); 4 cups water; 2 cups beef broth; 2 teaspoons dried basil; 1 teaspoon sugar; 1 teaspoon oregano; 1 teaspoon Kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 bay leaves; 1 Parmesan rind; 1 1/3 cups pasta (optional - ditalini, farfalle or shells); Freshly grated Parmesan cheese, for serving

Pin560

Share5

Tweet8

Flip

Share1

574 Shares

Print Recipe Jump to Recipe

This easy minestrone soup recipe has a rich, flavorful tomato-y broth that is loaded with vegetables, Italian sausage, and beans. It’s hearty, healthy (so many veggies!), and comforting, and this traditional minestrone soup can be made on the stovetop or in the crockpot.

A big bowl of this easy minestrone soup is heaven on cold days, especially when you serve it up with some crusty french bread or these cheesy garlic mozzarella swirl rolls. And it’s even better than the popular Olive Garden version of minestrone soup.

I love making this soup with a savory beef broth base, but you could use chicken broth instead. Or use 4 cups of vegetable broth in place of the beef broth and two of the cups of the water and leave out the italian sausage if you want to make this a vegetarian minestrone soup recipe.

How to Make this Easy Minestrone Soup

First off, don’t be intimidated by the long list of ingredients in this recipe. Most of it is made up of pantry items like canned beans and tomatoes, along with basic spices. Yes, there is some chopping involved with the fresh veggies, but it’s not too bad.

And that long list of ingredients is offset by the ease of preparation, which just involves a few minutes of active cooking time where you brown the sausage with the onions and garlic in the same pot you plan to cook the soup in, unless you are opting to make this in the slow cooker, in which case you will need to dirty one extra pan for this step. But after that it’s just a matter of dumping everything in together and letting it simmer so the flavors can combine and create a really wonderful soup that’s so filling it’s almost closer to a stew.

A good kitchen trick to use in this soup, as well as many other soups, is to toss in a leftover parmesan rind if you have one. It adds wonderful flavor to the broth!

What’s in Minestrone Soup?

Traditional minestrone soup is pretty much alllllll about the vegetables. It is a great clean-out-the-fridge meal because you can use whatever leftover vegetables you have on hand. Forgotten carrots at the back of the crisper, an extra yellow squash that’s hanging out in the fridge, spinach from those giant tubs we all buy with the best intentions to use it all up but that we inevitably struggle to get through, a lonely potato from cold storage. It’s all good.

Just remember that softer vegetables like squash or spinach cook faster than crunchy ones like carrots, so they should be added later in the cooking process so they don’t turn to mush.

You definitely don’t need to include all the vegetables in this list, but here are some of my favorites for using in minestrone soup.

onions
carrots
celery
zucchini
spinach
kale
yellow squash
butternut squash
potatoes
green beans
cabbage

This soup is just the thing to get you through these last few weeks of winter until Spring starts showing up for good! What are your other favorite meals to make on cold, wintry days?

5 from 7 votes

Easy Minestrone Soup

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

This easy minestrone soup recipe has a rich, flavorful tomato-y broth that is loaded with vegetables, Italian sausage, and beans. It's hearty, healthy (so many veggies!), and comforting, and this traditional minestrone soup can be made on the stovetop or in the crockpot.

Course: Dinner, Soup

Cuisine: American, Italian

Servings: 8

Calories: 226 kcal

Author: Amy Nash, House of Nash Eats

Ingredients

1 pound mild Italian sausage, casings removed
1 medium onion, chopped
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white navy, cannellini, or great northern beans, rinsed and drained
1 (15-ounce) can red kidney or pinto beans, rinsed and drained
2 stalks celery, diced
2 large carrots, peeled and diced
2 small zucchini, quartered and chopped (about 1 1/2 to 2 cups)
4 cups water
2 cups beef broth
2 teaspoons dried basil
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon Kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 bay leaves
1 Parmesan rind
1 1/3 cups pasta (optional - ditalini, farfalle or shells)
Freshly grated Parmesan cheese, for serving

Instructions

In a large pot or dutch oven, brown the sausage with the onions and garlic over medium heat. Drain any grease that cooks off, if necessary.
Add all remaining ingredients up through the Parmesan rind (if you have one on hand), and bring the soup to a boil. Cover and reduce the heat to low, then simmer for 1 hour, stirring occasionally, until all of the veggies are tender.
Remove the bay leaves and anything that remains of the Parmesan rind and stir in the pasta, if using, during the last 15-20 minutes of cooking so that it can cook through until al dente.
Serve with crusty bread and freshly grated Parmesan cheese for sprinkling on top.

Recipe Notes

Other vegetables that are good in this soup are green beans, yellow squash, butternut squash, or spinach, added right toward the end of cooking time so they don't turn into mush.

To make this in the slow cooker, just brown the sausage first, then add everything except for the zucchini, beans, and pasta to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans, zucchini, and optional pasta for the last 20-25 minutes to heat through and pasta is tender.

Adapted from Our Best Bites.

Nutrition Facts

Easy Minestrone Soup

Amount Per Serving

Calories 226 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 6g 30%

Cholesterol 43mg 14%

Sodium 959mg 40%

Potassium 369mg 11%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 9g 18%

Vitamin A 62.6%

Vitamin C 11.2%

Calcium 4.8%

Iron 7.7%

* Percent Daily Values are based on a 2000 calorie diet.

If you love soup like we do, you might want to check out some of the other best soup recipes I’ve shared on here!

Zuppa Toscana

One Pot Lasagna Soup

Cheesy Taco Soup

Chicken, Noodle & Dumpling Soup

More from my site